Apis mellifera vs Melipona beecheii Cuban polifloral honeys: A comparison based on their physicochemical parameters, chemical composition and biological properties

Álvarez-Suarez, José M.; Giampieri, Francesca; Brenciani, Andrea; Mazzoni, Luca; Gasparrini, Massimiliano; González-Paramás, Ana M.; Santos‐Buelga, Celestino; Morroni, Gianluca; Simoni, Serena; Forbes‐Hernández, Tamara Y.; Afrin, Sadia; Giovanetti, Eleonora

doi:10.1016/j.lwt.2017.08.079

Cited by 132 publications

(140 citation statements)

References 34 publications

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“…The values varied in a range between 15.29 and 32.18 mg GAE/100 g. These values can be considered relatively low in relation to values obtained in fresh honey from different parts of the world. For example, values between 32.17 and 119.42 mg GAE/100 g for honeys from Tunisia [30], 54.30 mg GAE/100 g for Cuban polyfloral honeys [31], and in honeys from Brazil values between 26.0 and 100 mg GAE/100 g [32]. In other studies, have found values similar to those found in this work.…”

Section: Total Phenolic Content and Antioxidant Capacitysupporting

confidence: 87%

Antioxidant Capacity and Total Phenolic Content in Honey Brands from Mexican Market and Some Physicochemical Parameters Related

Cortez¹

2019

WJFST

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During the production of a honey brand, artisanal or fresh honey is usually heated and filtered with the purpose of to improve fluency and this way can to facilitate its packaging process. However, an overheated honey can change the original antioxidant capacity, mainly due to the damage that the phenolic compounds have in the honeys. For this reason, the purpose of this work was to determine the behavior of the antioxidant capacity and total phenolic content in twelve samples of honey brand available in the Mexican market. 2, 2-diphenyl-1-picryhydrazyl (DPPH) free radical scavenging activity and total phenolic content were measured. Moreover, moisture, hydroxymethylfurfural (HMF) content, color parameters (L*, a* and b*) and fructose and glucose content were also determined by the purpose to support the study of antioxidant capacity in the samples of honey brand studied. The results indicated that honey brands showed an antioxidant capacity in normal levels, in comparison to other types of honey from different countries, despite the fact that the total phenolic content values were relatively low. This behavior observed may be due to the fact that the formation of the compounds with high antioxidant capacity from Maillard reactions, mainly HMF, during the heat of the honeys, which contributed in an important way with the values of the antioxidant capacity observed.

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Section: Total Phenolic Content and Antioxidant Capacitysupporting

confidence: 87%

Antioxidant Capacity and Total Phenolic Content in Honey Brands from Mexican Market and Some Physicochemical Parameters Related

Cortez¹

2019

WJFST

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“…Various epidemiologic studies have shown a correlation between the consumption of whole grains and a reduced risk of cancer development, particularly stomach and colon tumors. Previous studies have suggested that the induction of apoptosis and the inhibition of cellular growth could account for the cancer preventive activities of phenolic compounds (Alvarez‐Suarez et al, ). There is increasing evidence that the chemopreventive properties of whole grains result from the additive and synergistic effects of several phytochemicals.…”

Section: Resultsmentioning

confidence: 99%

Characteristics of three typical Chinese highland barley varieties: Phenolic compounds and antioxidant activities

Shen

Zhang

et al. 2017

J Food Biochem

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The objective of this study was to determine the phytochemical profiles and antioxidant activities of three highland barley varieties. The free, bound, and total phenolic content of highland barley, respectively ranged from 44.52 to 178.37 mg gallic acid equivalents (GAE)/100 g dry weight (D. W.), 121.69-302.55 mg GAE/100 g D. W., and 166.21-480.92 mg GAE/100 g D. W. Besides, the free, bound, and total flavonoid content, respectively, ranged from 15.71 to 35.18 mg rutin equivalents (RE)/100 g D. W., 39.37-86.93 mg RE/100 g D. W., and 59.13-102.64 mg RE/100 g D. W. The 2,2-diphenyl-1-picrylhydrazyl radical scavenging abilities, oxygen radical absorbance capacities, ferric reducing antioxidant power values, and cellular antioxidant activities of the bound extractions of highland barley were higher than those of the free extractions. However, the free polyphenol extracts had stronger inhibitory effects on HepG2 cell proliferation than the bound extracts. Practical applicationsHighland barley is a principal food crop that is widely cultivated in the west and southwest regions of China. Highland barley is usually rich in phenolic compounds, however, the phenolic compounds content and antioxidant activities of highland barley were underestimated because the bound phytochemical fraction was not included in the analysis. In this study, three highland barleys from different region of China were used to analysis the free and bound total phenolics and total flavonoids, as well as the antioxidant activities.

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“…Similar values were detected for Sicilian monofloral honeys with 16.5 to 133.3 mg GAE/100 g [53], for Tunisian honeys (32.17 to 119.42 mg GAE/100 g [54], Can et al [42] for Turkish honeys (16.02 to 120.04 mg GAE/100 g), Habib et al [41] (30.81 to 132.6 mg GAE/100 g), or Flanjak et al [8] for Croatian honey (39.1 to 318.6 mg GAE/100 g). Alvarez-Suarez et al [55], on the other hand, detected an average value of 54.30 mg GAE/100 g for polyfloral honeys from Cuba. Serem and Bester [56] noted TPC ranging from 68.85 to 167.96 mg GAE/100 g for southern African honeys.…”

Section: Total Phenolic Content (Tpc)mentioning

confidence: 97%

Antioxidant Activity and Phenolic Profile of Selected Organic and Conventional Honeys from Poland

et al. 2020

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Honey is a natural food product hypothesized to have significant health-beneficial value. The results of recent studies indicate that the biological activity of honey can also be ascribed to phenolic compounds and their antioxidant activity. The aims of this study were: To determine the phenolic profiles of several varieties of Polish honey and their correlation with various factors influencing the quality of honey, plus to verify the impact of production method (organic/conventional) and the pollen content on these profiles. In total, 11 organic and 11 conventional honey samples from Poland were investigated. The botanical origin of the samples was identified through melissopalynological analysis, whereas individual phenolic compounds were determined by the LC/MS analysis. The Folin–Ciocalteau assay was used for the determination of the total phenolic content (TPC). Moreover, the CIE L*a*b* color values were measured and matched with the above-mentioned parameters. The results of the study contribute to the discussion on the health benefits of organic farming. It was found that chrysin may act as a potential indicator compound. The study confirms the existence of the link between TPC and color, and it shows that there is a correlation between pinocembrin and galangin, two compounds that are reported to ameliorate insulin resistance.

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Apis mellifera vs Melipona beecheii Cuban polifloral honeys: A comparison based on their physicochemical parameters, chemical composition and biological properties

Cited by 132 publications

References 34 publications

Antioxidant Capacity and Total Phenolic Content in Honey Brands from Mexican Market and Some Physicochemical Parameters Related

Antioxidant Capacity and Total Phenolic Content in Honey Brands from Mexican Market and Some Physicochemical Parameters Related

Characteristics of three typical Chinese highland barley varieties: Phenolic compounds and antioxidant activities

Antioxidant Activity and Phenolic Profile of Selected Organic and Conventional Honeys from Poland

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